Peruvian Quinoa Porridge with Amaranth (Vegan, GF)

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Enjoy this Peruvian Quinoa Porridge with Amaranth on a cold winter morning. Keep it simple or add whatever you want to it. Seasonal fruits are always a winner, but so are berries or pomegranate seeds for those days where you’re feeling a little lazier.

In the dead of winter, I always look forward to cozying up in the morning with a hot bowl of porridge. There’s something special about sitting in the warmth, looking out at the cold buildings and frosted roofs. It makes me thankful for my home and family.

Cozy up with this Peruvian Amaranth and Quinoa Porridge

These days, cozying up doesn’t actually mean sleeping in and lounging around in my PJs anymore. With Milo, our 5-week old baby, the days of sleeping in (or in general) are long past. But the new sense of “cozying up” means that I eat my breakfast with one hand, while holding a breastfeeding baby in the other hand. It’s definitely a new way of eating breakfast for me, but the little ball of warmth in my lap makes makes a cold winter morning seem distant. Plus it means we’re both eating breakfast!

Stay full with Amaranth and Quinoa supergrains in this porridge

Everyone warned us about the lack of sleep with a newborn and they were not wrong. For the past five weeks, I haven’t slept more than 2 hours at a time. Apparently, a baby starts out with a stomach the size of a marble, so everything in there digests really quickly and needs to be replenished immediately. If not, we end up with a roaring baby like so (makes for a good picture in the right context!)…

The lack of sleep I’m getting means that a healthy start and kick of energy in the morning is very important. This Peruvian Quinoa Porridge with Amaranth does the trick!

Top this porridge with your favorite fruits and nuts

I feel full from the quinoa and amaranth, and the nuts and fruit give it some additional texture and flavor. The beauty of this dish is the flexibility to keep it simple or do whatever you want. Seasonal fruits are always a winner, but so are berries or peeled pomegranates for those days where you’re feeling a little lazier.

And from my experience, this Peruvian Quinoa Porridge also goes very well with a mug of coffee on the side :)

Peruvian Quinoa Porridge with Amaranth (Vegan, GF)

Enjoy this Peruvian Quinoa Porridge with Amaranth on a cold winter morning. Keep it simple or add whatever you want to it. Seasonal fruits are always a winner, but so are berries or pomegranate seeds for those days where you're feeling a little lazier.

Ingredients

1/2cupamaranth(95 grams) - rinsed

1/2cupblack quinoa(85 grams) - rinsed

2cupswater(470 milliliters)

1/2cupalmond milk(120 milliliters)

2tablespoonsmaple syrup(or honey, if not vegan)

almond milk- for topping

maple syrup(or honey, if not vegan) - for topping

pomegranate seeds- for topping

pistachio kernels- for topping

Instructions

In a small saucepan, add the amaranth, black quinoa and water. Bring to a boil, then turn down the heat to low. Simmer, stirring occasionally, uncovered for 20-25 minutes, until most of the water has been absorbed.

Stir in the almond milk and maple syrup. Continue to simmer, stirring occasionally, until the porridge is creamy and the grains are cooked through, about 5-10 minutes. Remove from heat and allow to sit for 5 minutes. The porridge will thicken slightly as it cools.

Serve in a bowl, and top with almond milk, maple syrup, pomegranate seeds and pistachio kernels.

Notes

Adapted from the Eat Hackney Cookbook. The Eat Hackney Cookbook raises funds for North London Action for the Homeless and the Hackney Migrant Centre.

Author: The Worktop

Cal : 408kcal

Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

About Tina Jui

A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Originally from California, she now lives in London. Read more about Tina Jui or drop an email to say hi.

Never thought of iing porridge with quinoa… but this one looks delicious! Would you reccomend it for breakfast, lunch or dinner more?
I think we´ll try today for dinner after the paella catering that we have in Sussex.. :)

BTW, I prefer salty to sweet so I would recommend adding salt to taste to the porridge and then just drizzling with honey – up to everybody’s personal preferences, though!
And apparently its better to not cook honey so stir it in once you turn off the heat. Keep more enzymes in :)